Appetizers / Soups / Salads

Homemade Beef Stock takes 100 minutes to prepare.

Homemade Beef Stock takes 480 minutes to cook.

Homemade Beef Stock makes 32 servings.

The ingredients for Homemade Beef Stock are:

5-6 lbs Oxtails or soup bones
2ea 6oz cans tomato paste
1 Tblsp Minced garlic
1 pinch cayenne pepper
1 tbsp garlic powder
2 cups claret wine or ruby port
6 qts water
1-1/2 cups celery, sliced, ¼” x 2”
1-1/2 cups green peppers, sliced ¼” x 2”
1-1/2 cups baby carrots, quartered lengthwise
2 onions, sliced 2 inches long by ¼ inch wide
2 onions, quartered
12 garlic cloves, peeled, halved lengthwise
Several sprigs fresh thyme
1 cup uncut fresh parsley
2 tsp Salt
1/3 cup pepper corns
1 Dash cayenne pepper, ground
1 Dash chipotle pepper flakes
6 bay leaves
1 ½ cups sliced fresh portobello mushrooms
1 ½ cups sliced fresh Shitake mushrooms

Here is how you make Homemade Beef Stock:

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. In a bowl, combine tomato paste, minced garlic, salt & pepper, and 1 pinch cayenne. Remove from the oven and brush bones with the tomato mixture. Cover bones with sliced onions and garlic powder. Add a cup of water to the bottom of the pan to reduce burning of tomato mixture. Return to oven and roast for 30-45 minutes. Remove bones and non-crispy burned other stuff from roasting pan and place in a large stock pot plus the 6 qts water. Place the pan on the stove and deglaze with wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot with bones and water. Bring to just barely a simmer, covered, for 1 to 1-1/2 hours.Alternate: You can also use soup bones or the bones from a prime rib. In such case, just put the bones into the water and boil for 1-1/2 hours with 2 cups port and 2 cans of tomato paste, then continue as below.Finally: Add celery, green peppers, carrots, remaining onion, garlic, pepper corns, cayenne pepper, chipotle pepper, salt, pepper & bay leaves to stock pot. Cover and simmer for 1 more hour.Add mushrooms, thyme and parsley to pot. Uncover and simmer for 2 more hours.Allow to cool. Remove bones when cool. Remove large objects. Pour remaining stuff through strainer into large bowl so that nothing remains except pure liquid. Place bowl in refrigerator overnight to allow fat to congeal at top of bowl. Remove fat the next morning.Pour 1 cup or 2 cups at a time into marked freezer bags. Freeze bags. When stock is needed for recipes, remove as many bags as needed and defrost.Makes about 32 cupsNumber of Servings: 32Recipe submitted by SparkPeople user DRICE2.

The nutritional information for Homemade Beef Stock is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 56.2

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 259.0 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 2.5 g
• Protein: 1.9 g